Dal Fry Recipe (Restaurant Style) | want to try | Umami

Ingredients

• 1 cup toor dal (split pigeon peas) (or ¾ cup toor dal + ¼ cup moong dal or masoor dal)
• 2½ cups water (3 cups for Instant pot, more for regular pot)
• 2 tablespoons ghee (or oil or butter)
• ½ to ¾ teaspoon cumin seeds
• ½ teaspoon mustard seeds (optional)
• ⅛ teaspoon hing (asafoetida)
• 1 dried red chilli (broken (optional)
• 1 to 2 green chilies (slit or chopped) (optional)
• 1 medium onion (¼ cup chopped finely)
• 1 teaspoon ginger garlic paste (or ½ inch ginger & 2 garlic cloves fine chopped)
• 1 large tomato (½ cup chopped or pureed)
• ¼ teaspoon turmeric
• ¼ to ½ teaspoon red chili powder (adjust to taste)
• ¼ to ½ teaspoon garam masala (adjust to taste)
• ¾ to 1 teaspoon salt (adjust to taste)
• ½ cup water (to use for consistency)
• ½ teaspoon kasuri methi (crushed (dried fenugreek leaves)
• 2 tablespoons coriander leaves (finely chopped)
• 1 to 2 tablespoons lemon juice (or as needed (optional)